HOW TO PREPARE Light Basbousa with Almond Recipe

Pour and level mixture into 28cm x 24cm baking tin. Bake in a 190°C preheated oven for 35 minutes or until top is golden.

Remove from oven and allow cooling to room temperature. Cut into diamond shapes and pour all over the cooled syrup. Place in fridge to cool completely and then serve.

To prepare the syrup: Add sugar and 1 cup of water to a saucepan. Bring to boil and simmer for 6-8 minutes. Dissolve the 1 tablespoon of cornstarch in the remaining ½ cup of cold water and add to the simmering sugar and water, stir constantly on heat for 2 min until syrup thickens. Remove from heat and stir in lemon juice, rosewater and ground almond.